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This crispy oven roasted broccoli is the tastiest green veggie side ever. It’ll transform even the biggest broccoli skeptics among us!
Why roast broccoli?
If you’ve ever tasted really delicious, perfectly roasted, crispy broccoli, you know the why behind it. There’s something really special about almost-burnt broccoli florets (I’m serious!) — in fact, when Cassy made this recipe in the Fed + Fit kitchen, Lauren and I pounced (and quickly devoured) it as soon as she was done photographing. I even made the comment that I could eat it straight from a bowl in lieu of popcorn on a family movie night (I know, it feels like a bold statement, but it’s true!).
How to Cut Broccoli Florets
Cutting a head of broccoli into florets is much simpler than it may seem! To do this, simply…
- Slice the floret stems where they meet the base of the broccoli, then slice the stem off to your preferred length.
- Slice any really large florets in half.
Can you freeze broccoli?
Sure! I actually wouldn’t freeze roasted broccoli, but instead, buy a few heads at a time (especially if they’re on sale), chop them up, and freeze the florets into dinner-sized portions for future roasting, steaming, or sauteing!
Oven Roasted Broccoli Ingredients
The ingredient list is super simple. Here’s what you’ll need:
- Broccoli – to start, you’ll need 1 bunch of broccoli. Once you get home, go ahead and wash it and chop into florets.
- Extra-Virgin Olive Oil – to get that nice crispy outside, you’ll need 1 tablespoon of EVOO.
- Salt – a ½ teaspoon of salt adds some really delicious flavor to the roasted broccoli.
- Pepper – a ¼ teaspoon of ground black pepper heads onto the florets too!
Roasted Broccoli Recipe Variations
If you’re looking to jazz up this simple roasted broccoli recipe, I’ve got a few ideas for you below. For each of these, you’ll add something to the finished, already-roasted broccoli — feel free to add just one of the flavor boosters or mix and match several!
- A squeeze of fresh lemon juice
- Parmesan or goat cheese
- Red pepper flakes
- Drizzle of balsamic vinegar
- Serve with peanut sauce
Before roasting broccoli, should it be blanched?
Nope, no need to blanch your broccoli before roasting it. In fact, roasting nice, dry broccoli (vs. sopping wet from being washed/blanched) will yield a crispier end product.
Supplies Needed to Make this Recipe
How to Roast Broccoli (Fresh)
Roasting broccoli is incredibly simple — here’s how you’ll do it:
- Prep – preheat the oven to 400°F and line a sheet pan with parchment paper (if desired).
- Add the broccoli, EVOO, salt, and pepper – add the broccoli florets to the sheet pan, drizzle with olive oil, and then — using your hands — massage the olive oil into every single piece of broccoli (this will help to get the whole floret really crispy). Then, spread out the EVOO-covered florets onto the sheet pan and sprinkle the salt and pepper over top.
- Bake – bake the broccoli florets for 20-30 minutes. 20 minutes will yield a nice roasted broccoli and 30 minutes will yield a crispier, almost-burnt roasted broccoli (my personal preference!).
How Long to Roast Broccoli
Roasting your broccoli will take anywhere from 20-30 minutes, depending on how roasted you prefer this tasty green veggie. 20 minutes will yield a roasted (but not super crispy) broccoli, and 30 minutes will give you a crispier, almost-burnt broccoli. My personal preference is a crispy roasted broccoli, but go with whatever makes your heart sing!
Can oven roasted broccoli be made ahead of time?
Sure! You can absolutely make your broccoli ahead of time and save it (in the fridge) for later. One thing to note: the flavor will be dynamite, but there’s a really good chance that the crispy texture will be compromised during the store/reheat process.
Storing and Reheating Roasted Broccoli
Store any leftover roasted broccoli you have in an airtight container in the refrigerator. To reheat, simply pop it back on a sheet pan in a 350°F oven until warmed through (or, if you’re short on time, pop a serving in the microwave).
Serving Suggestions for Roasted Broccoli
Serve your crispy roasted broccoli alongside ANY simple protein and starchy side. A few of my very favorite protein options below…
- Pan Seared Filet Mignon
- Crispy Oven Baked Chicken Thighs
- Easy Oven Baked Chicken Breast
- Baked Turkey Breast Tenderloin with Garlic Herb Marinade
- Perfect Oven-Roasted Pork Tenderloin
- Mini Meatloaves with Balsamic Glaze
- Balsamic Pork Loin Roast
- 1 bunch broccoli chopped into florets
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 400°F and line a sheet pan with parchment paper (if desired).
- Add the broccoli florets to the sheet pan, drizzle with olive oil, and then, using your hands, massage the olive oil into every single piece of broccoli. Then, spread out the EVOO-covered florets onto the sheet pan and sprinkle the salt and pepper over top.
- Bake the broccoli florets for 20-30 minutes.